Publication:
Durian (Durio zibethinus) Peel Flour as Novel Ingredient in Gluten-Free Biscuit: Physico-Chemical, Technological and Nutritional Perspective

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Issued Date

2023

Resource Type

Article

File Type

application/pdf

DOI

10.1080/15428052.2023.2199694

Rights Holder(s)

Scopus

Bibliographic Citation

Journal of Culinary Science and Technology. Vol , No. (2023)

Suggested Citation

Jiamjariyatam R., Thongrod W., Koocharoenpisal N. Durian (Durio zibethinus) Peel Flour as Novel Ingredient in Gluten-Free Biscuit: Physico-Chemical, Technological and Nutritional Perspective. Journal of Culinary Science and Technology. Vol , No. (2023). doi:10.1080/15428052.2023.2199694 Retrieved from: https://hdl.handle.net/20.500.14740/10559

Title

Durian (Durio zibethinus) Peel Flour as Novel Ingredient in Gluten-Free Biscuit: Physico-Chemical, Technological and Nutritional Perspective

Author(s)

Jiamjariyatam R.
 Thongrod W.
 Koocharoenpisal N.

Other Contributor(s)

Srinakharinwirot University

Abstract

This research aimed to study the properties of durian peel flour and the effect of substitution of wheat flour by durian peel flour on physical characteristics, nutritional value and consumer acceptance of biscuits for the development of gluten-free products. The concentration of durian peel flour was varied at 0%, 50%, 80% and 100% (w/w). It was found that the hardness, cohesiveness, crispness and L*, a*, b* of the product increased with the increasing addition of durian peel flour. There were only carbohydrate and fat contents significantly higher in wheat biscuits, while protein, ash, crude fiber and moisture were statistically greater as increasing durian peel flour concentration (p ≤ 0.05). At 100% of durian peel flour, biscuits had the lowest water activity of 0.24. A 100% durian peel flour replacement produced biscuits with highest scores of appearances, color, aroma, taste, flavor, texture and overall acceptability at a significant level (p ≤ 0.05). © 2023 Taylor & Francis.

Subject(s)

Biscuits
 Durian peel flour
 Gluten-free

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URI

https://hdl.handle.net/20.500.14740/10559

Collections

Scopus: Year 2023

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